We harvest by hand when the grapes are perfectly ripe. They are then brought to the winery in small lugs in order to avoid damaging the clusters, thus preserving the integrity of the
berries.

Final sorting before crushing

Sorting occurs over and over again: in the field during harvest, then in the cellar in the lugs and finally just before the berries are slightly crushed (see picture of a manual
crusher).

Processing: the slightly-crushed berries are transferred to small vessels by gravity (by hand). This transfer by gravity is ideal: there is no damage to the berries which are treated
with the utmost respect.

Then we cold soak the fruit at 12-15°C for between 2 and 3 days. This allows us to obtain a more fruity and fine wine thanks to a slow extraction of phenolic (anthocyanins) and
aromatic compounds.

After this light maceration we start alcoholic fermentation. Temperature is maintained between 24 and 27°C.

Throughout the fermentation we manually punch-down and/or pump-over on a daily basis ensuring optimal contact of the cap and the juice.

When there is no more sugar and after tasting, we start a post-fermentation maceration. At this point the vessels are kept at a constant temperature (about 28°C) undisturbed for
whatever time is deemed necessary to finish the wine (gaining in substance, structure and roundness).

Regular tasting determines when to stop this maceration and press the must.